Sous Chef at Embassy Suites

The St. Joe Company; Panama City Beach (FL); Vor Ort; USD 52.000 - 90.000; Vollzeit

Zusammenfassung

The St. Joe Company is seeking a Sous Chef to lead food preparation and supervise kitchen staff in a fast-paced environment. You will assist the Executive Chef with menu planning, inventory, and supply management, while ensuring safety and sanitation standards are met.

Strong leadership and culinary excellence are essential to maintain high-quality plating and timely service. This role requires hands-on oversight, training of staff, and the ability to adjust quickly during peak mealtimes.

Qualifikationen

• Bachelor’s degree in Culinary Science or Culinary Arts.
• Minimum of 3 years’ experience in a similar role.
• Previous experience in food and beverage operations is preferred.
• Ability to read, write, speak and communicate in basic English.
• Detail oriented and thorough.

Aufgaben

• Prepares food to specifications before and during operations, ensuring freshness, quality, and proper portioning.
• Properly measures and portions all food items, complying with all portion sizes, quality standards, department policies.
• Utilizes kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, and ovens efficiently and safely.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Packages all products to proper specifications.
• Open, close, and side work duties according to established guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Set up and operates kitchen equipment.
• Manage all kitchen activities, including food preparation, production, and supervision/training of kitchen staff.
• Order supplies to stock inventory appropriately.
• Maintain high morale amongst the culinary team.
• Assume the role as Executive Chef in their absence.
• Enforce adherence to all standards of food quality, preparation, recipes, and presentation.

Kenntnisse

Leadership

Team management

Communication

Attention to detail

Problem solving

Stress management

Culinary excellence

Hygiene standards

Guest interaction

Inventory control

Ausbildung

Bachelor’s in Culinary Science

Culinary Arts degree

Tools

Microsoft Office

Jobbeschreibung

Job SummaryThe role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Additionally, the Sous Chef will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.Primary Responsibilities & Essential FunctionsPrepares food to specifications before and during operations, ensuring freshness, quality, and proper portioningProperly measures and portions all food items, complying with all portion sizes, quality standards, department policiesUtilizes kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, and ovens efficiently and safelyEnsures proper food temperatures are maintained and food is stored correctlyPackages all products to proper specificationsPerform opening, closing, and side work duties according to established guidelinesKeeps workstation and equipment clean, organized, sanitized, and sufficiently stockedSet up and operates kitchen equipmentUses waste control guidelines and records all waste on spoilage sheetManage all kitchen activities, including food preparation, production, and supervision/training of kitchen staffEnsure efficient, cost-effective operation and profitability of food productionSupervise and inspect all preparation and cooking equipment regularly to ensure that cleanliness, sanitation, and functioning properlyEnsure food products, presentation, and plating are of the highest quality and prepared in a timely mannerAssume the role as Executive Chef in their absenceEnforce adherence to all standards of food quality, preparation, recipes, and presentationResourcefully solve any issues and take control of any problematic situations as they ariseMaintain a positive and professional approach with coworkers and guestsOrder supplies to stock inventory appropriatelyMaintain high morale amongst the culinary teamAll other duties as assignedEducation and ExperienceBachelor’s degree in Culinary Science, Culinary Arts, or relevant field.A minimum of 3 years’ experience in a similar rolePrevious experience in food and beverage operations is preferredSufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needsAbility to read, write, speak and communicate in basic English preferredKnowledge, Skills, AbilitiesDetail oriented and thoroughAbility to perform consistent work to the highest of standardsAbility to remain discreet and respect the privacy of guestsAbility to interact with guests in a pleasant friendly wayStrong communication proficiency, both verbal and writtenCommitment to culinary excellence, quality, and hygiene standardsResourcefulness and problem-solving skills, including the ability to solve issues independentlyStress management and ability to perform under pressure in a fast-paced environmentComprehensive knowledge of restaurant and kitchen operationsProficiency in Microsoft Office applicationsKnowledge of local ingredients, flavor profiles, and current culinary trendsLeadership skills and ability to effectively manage and motivate a teamKnowledge of basic mathematical and accounting skills relevant to inventory, costing, and portion controlPhysical DemandsAbility to stand for long periods of timeFrequent bending, stopping, and kneelingFrequent chopping, slicing, dicing, etcMust be able to lift 50lbsOccasional typingWorking ConditionsPrimarily indoors in a kitchen environmentFast paced environment requires focus and staminaExposure to high heat from stoves, ovens, and other cooking and kitchen equipmentExposure to leaning products and chemicals (with proper PPE)The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.